8 June, 2015
Low FODMAP Radish leaf pesto
Radish leaves are a bitter green with a prickly texture. But when you purée them with a sweet nut it balances out to make a bright spread to use as a dip, add to salad dressings or to use on meat. Enjoy our version of this pesto!
1 bunch of radish leaves washed well
1/4 cup nuts (any type of sweet nut like almonds. I would avoid pine nuts in this recipe)
3 tablespoons Olive oil/garlic infused olive oil
2 ounces Parmesan cheese
Drizzle in the oil, just enough to losen up the mixture. If you have garlic infused oil use it but if you only have olive oil it will be great. Add a good pinch of salt and pepper just remember the cheese is salty too.